This healthy meal provides some of the following nutrients:

Cooked Lentils: Protein, Iron, Fiber, Folate, Vitamin B6, Zinc

Yogurt: Calcium, protein, probiotics, vitamins B-6 & B-12, potassium, magnesium

Broccoli: Folate,  Antioxidant, Vitamin A, Vitamins C & E, fiber

Sweet Potatoes:  Beta-Carotene (Vitamin A), Vitamin C, fiber, vitamin B-6, potassium, Antioxidant

Swiss Chard:   Vitamins A, C and K, Magnesium, Potassium, Iron and Fiber.

Preparation:

I always have some sort of protein (in this case cooked lentils) and a combination of vegetables and a leafy green (in this case sweet potatoes, broccoli and swiss chard) prepared and stored in my refrigerator ready for lunch and/or dinner.

I first prepare the vegetables.

Please refer to my easy Sweet Potato, Broccoli, and Swiss Chard recipe.

While that’s steaming, I start to cook the lentils.

Please refer to my How to Cook Lentils recipe for the easy how to.

Serving:

Please keep in mind, these are rough estimates of measurements. Every child’s appetite is different.

If serving in a bowl:

• Combine 1/4 cup of the cooked lentils and 1/4 cup of organic pasteurized whole milk yogurt to the bowl.
  
• Mix the two together.
• Add 1/2 cup of the steamed vegetables to the the cooked lentils and yogurt mixture
• Mix them altogether and serve

or

If serving separately in a sectioned bowl:

• Add 1/4  cup of  cooked lentils to one section. Add 1 tablespoon of the organic pasteurized whole milk yogurt to the cooked lentils and mix the two together.
• Add 3 tablespoons of the organic pasteurized whole milk yogurt to a separate section.
• Add 1/2 cup of the steamed vegetables to the last section.

Enjoy!